Cut the bitter melon (goya) in half lengthwise and remove the seeds. Slice it into thin half-moon shapes. Sprinkle some salt over the slices and let them sit for about 10 minutes to reduce bitterness. Rinse and squeeze out excess water.

Heat the cooking oil in a large pan or wok over medium heat. Add minced garlic and sliced onions. Sauté until fragrant and onions become translucent.

Add the thinly sliced pork to the pan and cook until it's no longer pink.

Add the bitter melon (goya) slices to the pan and stir-fry for a few minutes until they start to soften.

Add the tofu cubes to the pan and cook for a couple of minutes, allowing them to absorb the flavors.

In a separate bowl, mix together the soy sauce and oyster sauce. Pour the mixture over the ingredients in the pan and stir well to coat everything evenly.

Push the ingredients to one side of the pan and pour the beaten eggs into the empty space. Scramble the eggs until they're cooked through, and then mix them into the rest of the ingredients.

Season with salt and pepper to taste. Give it a final stir and make sure everything is well combined.

Serve hot, garnished with sliced green onions or sesame seeds if desired. Goya Chanpuru is often enjoyed with steamed rice.